Sausage Stuffed Mushrooms are the perfect party appetizer. Poppable, bite sized mushrooms are deliciously stuffed with savory Italian sausage in a creamy cheese filling. Serve a batch for the holidays or make them as an appetizer before dinner. They’re a real crowd pleaser.
Sausage Stuffed Mushrooms
Who doesn’t love a big platter of stuffed mushrooms?! This popular appetizer has had many variations, but this one is a real tried and true favorite.
The best part is that this homemade appetizer recipe can be prepped ahead of time and frozen before cooking to save you time and effort on those busy days leading up to fast approaching holidays.
These Sausage Stuffed Mushrooms are perfectly poppable and so easy to snack on you won’t even know you’ve eaten the whole batch by yourself!
- mild ground Italian sausage: Or substitute spicy ground Italian sausage for some heat.
- onion: Any onion will work, diced. We like yellow or white for sautéing.
- cremini mushrooms: Make sure they are cleaned with the stems cut out and diced.
- garlic: Finely minced, feel free to add more garlic if you’re a garlic lover.
- salt and ground black pepper: To taste.
- dried oregano and dried parsley: A classic combination that compliments the flavors in the sausage and mushrooms.
- cream cheese: Softened and at room temperature
- mozzarella cheese: Freshly shredded and divided.
- parmesan cheese: Freshly grated and also divided.
- egg: One egg to hold everything together.
How To Make Sausage Stuffed Mushrooms
- Begin by preheating the oven to 375°F and spray a large baking pan with nonstick cooking spray. Set the baking pan aside.
- In a large skillet, add the Italian sausage and onion and cook over medium heat until it has all turned brown. This should take about 8 minutes.
- Add the diced mushroom stems, garlic, salt, oregano, parsley and pepper to the skillet. Stir and cook for about 5 minutes or until the mushrooms have reduced significantly.
- Stir in the cream cheese and heat until it is fully melted. Once melted, add ¾ of the mozzarella and ¾ of the parmesan cheese to the skillet and stir and cook until fully combined and melted..
- Remove the skillet from heat and let the mixture cool down for about 5 minutes before stirring in the egg.
- Once the mixture has slightly cooled, place the mushrooms in the previously set aside baking pan and fill each one with about a tablespoon of filling.
- Sprinkle on the remaining mozzarella and parmesan cheese on top and bake for 20 to 25 minutes or until the top of the cheese starts to bubble and turn a dark brown color.
- Serve the stuffed mushrooms with a sprinkle freshly chopped parsley as a garnish if desired. Enjoy!
Tips and Variations
- Sprinkle in red pepper flakes for some tasty spice.
- Add breadcrumbs on top for a really delightful crunch.
- If you’re having trouble with your mushrooms staying upright while baking, use a mini muffin pan to keep them contained!
- Chives, rosemary, basil, all would be great additions to the stuffing mixture.
Storage and Reheating
Refrigerator: Store any leftover sausage stuffed mushrooms (if you have any left that is!) in an airtight container in the fridge for up to 3 days to retain freshness.
Freezer: This recipe is perfect to prep ahead of time. Freeze uncooked stuffed mushrooms for up to three months!
Reheating: To reheat, bake in the oven (or pop in the microwave) until warmed through
- 16 ounces ground Italian sausage, mild variety
- ½ onion, diced
- 2 pounds cremini mushrooms, cleaned with the stems removed and diced
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 1 cup mozzarella cheese, freshly shredded and divided
- ½ cup parmesan cheese, freshly grated and divided
- 1 egg
- Preheat the oven to 375°F, and spray a large baking pan with nonstick spray. Set aside.
- Add the Italian sausage and onion to a large skillet over medium heat, and cook until no pink remains, about 8 minutes.
- Add the diced mushroom stems, garlic, salt, oregano, parsley and pepper, and cook for about 5 minutes or until the mushrooms have reduced significantly.
- Stir in the cream cheese until fully melted, then add ¾ of the mozzarella and ¾ of the parmesan cheese to the pan. Cook until the cheese is fully melted.
- Remove the pan from the heat, and let the mixture cool for about 5 minutes before stirring in the egg.
- Place the mushrooms on the prepared baking pan, and fill each one with about a tablespoon of filling or until heaping.
- Sprinkle on the remaining mozzarella and parmesan cheese then bake for 20 to 25 minutes or until the top of the cheese starts to bubble and the mushrooms turn a dark brown color.
- Serve with freshly chopped parsley for garnish if desired. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 mushrooms. Actual calories will vary.
*The total amount of servings per recipe will vary depending on how many mushrooms you use.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:2 mushrooms
Amount Per Serving: Calories: 281Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 69mgSodium: 758mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 16g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.